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Pastrami -- substituting tender quick for pink curing salt
Hey everyone! This is my first post and my 4th pastrami I'm making. I've searched and can't find an answer on here so thought I'd ask... I put a 7 lb brisket in brine yesterday for 10 days. The recipe for a 5 lb brisket called for 3/4 c Morton's Kosher salt and 2 tsp Pink Curing Salt #1. I...- RachA
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- Forum: Meat Selection and Processing
